It probably seems unlikely I would write about something other than food, but another love of mine is music.

On weekends during my short time in college I was fortunate enough to have my best friend, Milwaukee native Kurt Meister, bring me in on his weekend radio show to co-host with him.

It was a great experience we had no format and it was a small technical school with few restrictions. We chose our own format and on Sunday afternoons we played "alternative" music long before the term was invented, a college music show affectionately named after an R.E.M. song – The Bandwagon. The best part about it was we discovered music before it hit the airwaves. The station was littered with promotional albums everywhere.

One band that Kurt and I discovered were from Manchester, England – The Stone Roses. They were unlike anything we were familiar with. They sang melodies and were incredibly talented musicians. They didn't pass off shoddy musicianship as "art."

Their sound was heavily influenced by Jimi Hendrix, with melodies and harmonies reminiscent of something from the '60s. Their music had soul and rhythm, things you weren't hearing on the radio. They were a rock band in the true sense with a charismatic lead singer channeling the German '70s band Can, they had drum solos, 10-minute jam sessions, maracas and bell bottoms (I know what you are thinking but, they made the pants work and no, I never owned a pair).

With a splash of arrogance they reaffirmed the belief that rock and roll was not dead. One of their most popular tracks – "Fool's Gold" – hints that they were on to something truly genius.

They had a style all their own. Lead guitarist John Squire was also an amateur painter and was pretty enamored with Jackson Pollock. Not only did Squire paint all their album and single covers, he splatter painted, Pollock-style, all their instruments.

However, The Stone Roses only released two albums before inner turmoil and long legal b…

For the fifth straight year, October is Dining Month on OnMilwaukee.com. All month, we're stuffed with restaurant reviews, delectable features, chef profiles and unique articles on everything food, as well as the winners of our "Best of Dining 2011."

I recently had a great conversation with local food pioneer, friend and celebrity chef David Swanson. His on-the-go cooking school is about to have a more permanent residence with the opening of his new restaurant, Braise

Here's what he has to say about it.

OnMilwaukee.com: David, you have been an innovative chef in Milwaukee for many years how would best describe your style of cooking?

DS: Having come up through the ranks in French kitchens with inspiration from masters chefs such as the famous Jean Banchet, those classic French cooking techniques are part of how I cook today, award-winning chef Suzanne Goin – owner of four successful restaurants in L.A. – her very simple approach to food is very unique, Gabrielle Hamilton of Prune restaurant in New York City. Her food is very straightforward, but done very well.

OMC: What cuisine excites you the most?

DS: It depends if I'm cooking it or eating it. If I'm eating it has to be Mexican food. If I'm cooking I have always been intrigued by Asian culture and cuisine. Vietnamese and Thai are very interesting to me. But far as what I enjoy cooking I really love the American palette. I love learning regional American foods, whether it's Pennsylvania Dutch, Mid-Atlantic, the Southwest, its really kind of nice having those influences there, as well.

OMC: A lot of people have heard about Braise RSA but for those that haven't, can you explain what an RSA is?

DS: RSA stands for Restaurant Supported Agriculture. It's collaboration between chefs and farmers. It's where a group of chefs can get together to source food locally; it…

About Jason Gorman

Chef Jason Gorman has been eating for almost 41 years, cooking for 26 years, and has had the privilege of working with some of the country's top chefs and restaurants.

He's been fortunate enough to have worked in many different aspects of the hospitality world, from fast casual service, "ma and pa" restaurants, catering, 1,000-room plus hotels, independent stand-alone restaurants, some corporate chains, a casino, 4- and 5-diamond restaurants, even a steakhouse and the state's No. 1 boutique hotel, The Iron Horse Hotel.